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Brussels sprout casserole with chicken fillet and chanterelles

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Ingredients for 2 servings:

  • 400 g potatoes
  • 400 g Brussels sprouts
  • 2 chicken fillets
  • 1 small can of chanterelles
  • 100 g diced ham
  • 150 g cream
  • 100 ml milk
  • 1 onion(s)
  • 25 g flour
  • 200 g cheese, grated
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel the potatoes, cut into even slices, and boil in salted water for 15 minutes. Boil the Brussels sprouts in salted water for about 10 minutes. Dice the onion and fry with the diced ham and chanterelle mushrooms. Cut the chicken fillet into pieces and fry. Place the potatoes, Brussels sprouts, and the onion, ham, and mushroom mixture in a greased baking dish. Arrange the fillet pieces on top and sprinkle with grated cheese. Mix the flour with the cream and milk, season with a little pepper and nutmeg, and pour over the casserole. Bake in the oven at 160°C (fan oven) for about 15-20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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